Ingredients:

  • 1 cup (140g) raw almonds
  • 1 cup (115g) raw walnut halves
  • 1/2 cup (65g) raw pumpkin seeds
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (65g) dried apricots, diced small
  • 1/3 cup (60g) dark chocolate chips (70% cocoa)
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) flaked sea salt
  • 1 tbsp (15ml) melted coconut oil

Instructions:

  1. Preheat oven to 325°F (160°C). On a parchment-lined baking sheet, toss almonds, walnuts, and pumpkin seeds with melted coconut oil.
  2. Roast for 7 minutes, stirring halfway through, until the nuts are lightly golden and fragrant.
  3. Immediately remove from oven and sprinkle ground cinnamon and sea salt over the hot nuts and seeds.
  4. Allow the mixture to cool completely for 10 minutes.
  5. Transfer the cooled nut mixture to a large bowl and gently fold in dried cranberries, diced apricots, and dark chocolate chips until evenly distributed.